This recipe is a very old classic. Not sure who should get the credit for this amazing dessert! I had a serious taste for homemade banana bread and only had two semi-ripe bananas. With no desire to make a special trip to the grocery store, I did a google search for rapid ripening tips.Found what I wanted on Epicurous. Placed two bananas on a foil lined pan. Baked 20 minutes in a 250 degree preheated oven. Skins turned black, but the fruit was delicious. I was surprised by the liquid which tasted like a nice banana flavored fruit juice (my best description).

The banana bread was superb with two bananas! Next time, I'll use three to see how much flavor I can pack in the loaf. I like adventure (smile). Since oven temperatures vary, I suggest checking the loaf after baking 30 minutes. If the edges are already brown, reduce oven temperature to 325 degrees. Makes one 4x8 loaf.